African breadfruit (ukwa)
Treculia africana
Football-sized heads drop when ripe; the seeds inside are boiled, roasted or cooked into ukwa porridge.
Hardiness: zones 11 to 12
Light: full sun
Size: about 60 ft tall, 40 ft wide
Harvest: September to December
From: West and Central African forests
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food, wildlife.
Native to: West & Central African forests. Hardy in zones 11 to 12.
The story
African breadfruit, ukwa in Igbo, is a relative of the Pacific breadfruit. Its huge heads fall when ripe and are left to soften; the seeds are then washed out and cooked into ukwa, a festive porridge, or roasted as a snack.
Planting
Full sun, deep moist soil, frost-free and humid. Grows from fresh seed.
Growing
A large forest tree; give it room and mulch well.
Harvest and use
Collect fallen heads, ferment for a few days, then wash out the seeds and cook them.
What to watch for
Heads can weigh as much as a small child and fall without warning: keep paths and parking clear.
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More tropical and subtropical food plants
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home